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Easy Crockpot Chicken Thighs and Potatoes: Perfect Dinner

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This easy crockpot chicken thigh and potato dinner is the perfect set-it-and-forget-it meal. With just 15 minutes of prep, you get fall-apart tender chicken and potatoes that soak up every bit of garlicky, herby goodness.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 1.5 pounds Yukon Gold or red potatoes, cut into 1.5-inch chunks
  • 1 large yellow onion, cut into thick wedges
  • 4 to 5 cloves garlic, smashed
  • 1 cup low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon garlic powder
  • 1.5 teaspoons salt, divided (1 teaspoon for chicken, 0.5 teaspoon for potatoes)
  • 0.5 teaspoon black pepper, freshly ground
  • Pinch red pepper flakes (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, black pepper, and paprika. Let sit while preparing vegetables.
  2. Scrub potatoes and cut into 1.5-inch chunks. Cut onion into thick wedges (6 to 8 per onion). Smash garlic cloves with the flat side of a knife. Place potatoes, onion, and garlic in the bottom of the slow cooker. Sprinkle with remaining 0.5 teaspoon salt, thyme, and rosemary. Toss gently to coat.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in the skillet (work in batches if needed). Cook undisturbed for 4 to 5 minutes until skin is deep golden brown and crispy. Flip and cook for another 2 to 3 minutes. Chicken will not be cooked through.
  4. Remove chicken from skillet. Pour about 0.25 cup of chicken broth into the hot skillet and scrape up browned bits with a wooden spoon. Pour this over the vegetables in the slow cooker.
  5. Place seared chicken thighs on top of vegetables, skin-side up. Pour remaining broth around the chicken (not over the skin). Add smashed garlic cloves to the broth.
  6. Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours. Chicken is done when it reaches an internal temperature of 175°F to 185°F and meat pulls away from the bone easily.
  7. Turn off slow cooker. Let rest for 5 minutes before serving. Use tongs to transfer chicken and a slotted spoon for potatoes. Spoon some cooking liquid over the top.

Notes

Searing the chicken is non-negotiable for best flavor. Cut potatoes evenly for consistent cooking. Don’t lift the lid during cooking—each peek adds 20-30 minutes. For crispy skin, broil chicken for 3-4 minutes before serving. Can cook on low for up to 7 hours without drying out.

Nutrition

Keywords: crockpot chicken thighs, slow cooker chicken and potatoes, easy chicken dinner, set it and forget it, weeknight dinner, comfort food

Find it online: https://novanosh.com/easy-crockpot-chicken-thighs-and-potatoes-perfect-dinner/